Wiener Schnitzel

Ingrédients

• 4 veal escalopes (each approx. 150 g)
• Salt and freshly ground black pepper
• 80 g flour
• 2 eggs, beaten
• 150 g fine breadcrumbs
• 100 g butter
• 2 tbsp sunflower oil
• 1 lemon, in wedges
• Fresh flat-leaf parsley, finely chopped

Préparation

1. 1

   Place the veal escalopes between two sheets of plastic wrap and pound them with a meat mallet or rolling pin until they are about 4 mm thin. Season generously with salt and pepper on both sides.Set out three deep plates: one with flour, one with beaten egg and one with breadcrumbs. Pass each schnitzel slice in turn through the flour (shake off the excess), through the egg and finally through the breadcrumbs. Don't press the breadcrumbs in too hard — a light coating will give you that characteristic rippled crust.Melt a generous knob of butter together with a splash of sunflower oil in a large frying pan over medium heat. The butter should foam but not brown. There should be enough fat in the pan so the schnitzel almost floats, as that ensures even cooking.Place the schnitzels into the pan one by one. Fry them 2 to 3 minutes per side over medium heat until deep golden brown and crispy. Give the pan a light shake now and then so the fat keeps flowing underneath.Remove the schnitzels from the pan and rest them briefly on kitchen paper to drain off the excess fat.Serve immediately with lemon wedges, parsley and a scoop of potato salad or a crisp green salad. Squeeze the lemon over just before eating — it makes the crust crackle all the more.